Nutella Stuffed Chocolate Chip Cookies are a MUST MAKE! They are a brown butter chocolate chip cookie recipe with a thick, gooey layer of Nutella baked right inside.
Why You’ll Love These Nutella Stuffed Cookies
- Gooey Nutella center in every bite. If you love Nutella, these are the cookies for you! They are crazy amazing warm when the Nutella is melty!
- Soft, thick, bakery-style texture. These are super impressive cookies to being to any event. An easy cookie to make with a big pay off!
- No mixer required for these cookies! The beauty of this recipe is it’s super easy just requiring a few steps! I’d say definitely beginner-friendly!
- Freezer-friendly dough for make-ahead baking. You can easily freeze the baked cookies and reheat them to get that fresh, melty center!
Ingredients You’ll Need
Here’s a quick look at what goes into these cookies, but make sure to scrolll to the bottom of the post for the full recipe!
- Butter. I use salted butter in this recipe but you can absolutely use unsalted as well with n oother modifications.
- Nutella. You could use cookie butter too!
- Light Brown sugar + granulated sugar. Make sure to always pack your brown sugar in baking recipes unless otherwise stated.
- Eggs + egg yolk (for structure and softness).
- Vanilla extract
- All purpose flour
- Baking soda + baking powder. You will use both in this recipe to give the cookie just the right amount of rise to accommodate the Nutella filling.
- Kosher Salt. You could even sprinkle some flaked sea salt on top!
- Chocolate chips. You only use 1 cup of chocolate chips in this recipe because the Nutella is the star of the show!
Pro Tips for Perfect Nutella Stuffed Cookies
- Always freeze the Nutella first for a clean, molten center
- Don’t overmix the dough or cookies may turn dense
- Seal edges well to prevent the Nutella from oozing out.
- Ever Slightly underbake for a soft, chewy texture. The edges should be lightly golden.
Variations & Customizations
Want to switch things up? Try these ideas:
- Add sea salt on top for a sweet-salty combo
- Use dark chocolate chips for richer flavor
- Stuff with peanut butter, caramel, or cookie butter instead
- Add chopped hazelnuts for crunch! They could be added to the cookie dough or sprinkled on top! You could even mix it into the Nutella for a creamy/crunchy filling!
Storage & Freezing Instructions
- Room Temperature: Store in an airtight container for up to 4 days
- Freezer (Baked): If you would like to freeze these after baking them, just let them cool completely, and then stack them into a large plastic container. Use a piece of parchment to separate the layers. All the cookie to thaw out at room temperature before eating. You can even pop them in the microwave for a few seconds once they are thawed to get that gooey layer of Nutella! You could even bake them at 350°F for 3-4 minutes to warm them up as well!
- Freezer (Unbaked Dough): If you would like to freeze the dough before baking just do all the steps of the recipe 1-7 without preheating the oven. Once you have the dough balls prepared, place them all on a baking sheet and freeze them for at least 30 minutes, until they are frozen. Then place all the dough balls into a zip-top bag and freeze for up to 30 days! When you’re ready to bake them just place them on the baking sheet, and pick up where you left off…BUT add a few minutes to the bake time if you are baking them from frozen.
Looking for More Nutella Recipes? Try These:
I think I might have found my calling. Who’s onboard with a whole series on this site with stuffed cookies? I mean, I feel like you guys like them, I like them, and the possibilities are ENDLESS! I’ve done a few pretty popular stuffed cookie recipes here on my site:
Nutella Stuffed Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These flavor packed chocolate chip cookies are filled with creamy Nutella!
Ingredients
Scale
- 1 cup butter
- 1 1/4 cup Nutella (*see note)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups all purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium saucepan melt the butter over medium-low heat. Once melted, bring the butter to a boil. Swirling the pan or stirring with a wooden spoon continue to cook the butter until the milk solids begin to brown and the butter becomes an amber color. Remove from the heat and allow to cool while you do the next steps.
- Line a large baking sheet with parchment or wax paper. In 1 tablespoon portions drop scoops of Nutella onto the prepared baking sheet. You will need 16 scoops. Place the baking sheet in the freezer for at least 20 minutes, while you make the cookie dough.
- Preheat the oven to 350° and line a baking sheet with parchment paper and set aside.
- In a large bowl (or the saucepan that you browned the butter) stir together the cooled butter, brown sugar and granulated sugar with a rubber spatula or wooden spoon until combined. Add in the egg, the yolk, vanilla, baking powder, baking soda, and salt and mix until smooth.
- Stir in the flour and then the chocolate chips.
- Using a large (3- tablespoon) sized cookie scoop, scoop out chilled cookie dough. Press a well into the dough and place a frozen scoop of Nutella into the cookie dough and form the dough around the Nutella, encasing it in the dough making a ball.
- Place the cookie dough balls onto the prepared baking sheet 3- inches apart. Return the unused Nutella to the freezer while the batches are baking to keep it frozen.
- Bake for 9 minutes or until the edges are golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 3 – 4 minutes before transferring them to a wire rack to cool completely.
Notes
*I usually use a full jar of Nutella when I make these because I am a little generous with my filling amount!
Nutrition
- Serving Size: 1 cookie
- Calories: 270
- Sugar: 22.5 g
- Sodium: 163.7 mg
- Fat: 15 g
- Carbohydrates: 33 g
- Protein: 3.6 g
- Cholesterol: 37.5 mg
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I followed this recipe exactly, but my dough seem super crumbly — it that normal?
Best cookies EVERRRRRR!! When I want to wow my family and friends, these are the cookies I make!! Thank you for such an amazing recipe — they make my heart so full and happy ❤️
BEST COOKIES EVER!! I’ve made them twice and both times I’ve had people begging me to make them again. It seems like a lot but honestly you can make these in a couple hours with a lot of down time. I use half mini chocolate chips and half milk chocolate and I sprinkle them with flaky sea salt and it is divine !! Thank you 🙂
Have had to start making double batches to feed all the people that want these cookies !! Must try
love hearing that!
Best cookie recipe me and my husband have ever made. Idk what yall are saying. Our dough was not crumbly. It was fantastic. 8 mins was perfect cook time. Crispy edges but soft gooey center.
Best cookie recipe very satisfied at how gooey they turn out. Made the Nutella batch and then made a batch with carmellows inside yum
Sorry, but this was one of the worst recipes I’ve used. I never read the comments before making them to see there was too much flour in the recipient . But I could tell when I was mixing the dough it was going to be to much.
After chilling, I had just a bowel of crumble that was nearly impossible to do anything with.
I managed to form 24 balls and put the first pan in the oven. Well after 8 minutes I had baked cookie balls. They never flattened out at all.
I took those 8 and the other 16 unbaked ones and threw them right in the garbage.
It was a big waste of time and money
Very unhappy with this one.
I wish you all the best of luck and I really hope others can find a way to make it work but sadly I won’t try this again
I had the same outcome unfortunately
I’m having the same result. I’m not sure what to do with this crumble. I hav etc Nutella freezing, but can’t get them to stay together — anyone have a fix?